- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Open deli case (salad 45 degrees) cold holding at improper temperatures
Correction: Adjust refrigeration unit to 41°F or below for food safety.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the warewashing sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
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07/07/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cole slaw, sliced cheese, sliced tomato, milk, and mayo in the sandwich prep unit and cole slaw in the deli case cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) fried chicken in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Food - Food Labels
Observation: Various deli items (cole slaw, macaroni salad, pea salad, etc.) packaged in the establishment is not labeled in accordance with Law. Provide the name of the food, the ingredients, the name of the establishment, and the address and phone number.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice maker was observed to spraying a fine mist onto the floor of the storage room and the front panel was removed.
Correction: Repair the ice maker to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice maker, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Stove, Fryer, other equipment in the cooking area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/07/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Bulk bags of ice stored in bulk ice maker on top of ice dispensed in drink machines and bowls of chicken stored uncovered in walk in fridge.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Foods in glass hot cabinet hot holding at improper temperatures (ranging from 128 - 133 degrees farenheit).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Turned up temperature setting on unit.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the bulk ice maker machine, fryer, cooktop/grill, and hood vent over chicken fryer has accumulations of grime and debris and mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Quickette Food Market #4, 725 Botetourt Road, Fincastle, VA 24090 »